This easy Philly cheesesteak layers thinly sliced ribeye with melted provolone, sautéed mushrooms, onions, and peppers on a hoagie roll. The whole sandwich comes together in under 30 minutes with simple pan-cooking technique.
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In a large skillet, melt butter over medium-high heat. Once butter is sizzling, sauté mushrooms until golden brown, about 5 minutes. Then transfer to a plate and set aside.
Add onions into same skillet and sauté until slightly caramelized, about 5-6 minutes.
Add peppers into skillet with onions and cook until peppers get soft, about 3-4 minutes. Then set onions/peppers aside with mushrooms.
Add steak into pan and cook until all meat is browned, about 5-6 minutes. Season steak with spices and add all veggies back into skillet. Stir to fully combine.
Using a spatula, section off each serving in your pan and place cheese slices directly over each serving. Take off heat and allow residual heat to melt cheese onto steak mixture.
Lightly toast hoagie rolls and smear with a bit of mayo, if desired. Add more cheese to prepared rolls and fill each roll with cheesesteak mixture. Roll each sandwich in foil and allow to sit for at least 5 minutes, then enjoy!
Store assembled cheesesteaks wrapped in foil in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–10 minutes until warmed through.
Yes. Simply omit the mushrooms and sauté the onions and peppers with the steak. The classic version often skips mushrooms entirely.
Partially freeze the ribeye for 30–45 minutes until firm but not solid, then use a sharp knife or meat slicer to cut against the grain into thin strips.
Cheez Whiz (traditional), American cheese, or Wiz-style sauce all work. Avoid hard cheeses; you need something that melts smoothly and quickly.
Yes. Slice and store onions, peppers, and mushrooms in separate airtight containers in the refrigerator for up to 2 days before cooking.
The meat should be browned and no longer pink, about 3–5 minutes total. It continues cooking slightly as the cheese melts, so avoid overcooking.
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